Cajun Chicken Jambalaya

Cajun Chicken Jambalaya

Cajun Chicken Jambalaya

Cook Time
30 Minutes
Ingredients
17
The name ‘Jambalaya’ loosely translates to ‘mixed up’ and that’s the beauty of this delicious dish – you can throw practically anything in to suit your tastes. Our Cajun chicken jambalaya recipe uses crispy celery, juicy chopped tomatoes and smoked sausage, but this one-pot wonder can just as easily become vegetarian-friendly if you swap out the meat for other vegetables. At its heart, jambalaya was designed as a way to reinvigorate leftovers, so experiment with different flavours to create your own signature take.
Ingredients
  • Cajun Chicken:

  • 1 tablespoons cornflour

  • 4 teaspoon Cajun Seasoning

  • 4 boneless, skinless chicken breasts

  • 15 gram (½ ounce) butter

  • 1 tablespoons oil

  • Jambalaya:

  • 1 tablespoons oil

  • 1 stick celery, diced

  • 100 gram (4 ounce) smoked sausage, sliced

  • 225 gram (8 ounce) long grain rice

  • 2 teaspoon Cajun Seasoning

  • 230 gram (8 ounce) tin chopped tomatoes

  • 300 millilitre (½ pint) chicken stock

  • 1 teaspoon Flat Leaf Parsley

  • 1 bunch spring onions, sliced

  • 50 gram (2 ounce) cooked, peeled prawns, defrosted if frozen

Key Products
Cajun Seasoning

Product Information

£ 2.28/unit,44g
Cajun Seasoning

Product Information

£ 2.28/unit,44g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g

Instructions

  • 1 Mix the cornflour and Perfect Shake Cajun Special Blend together and use to coat the chicken. In a large frying pan melt the butter and oil and fry the chicken gently for 15-20 minutes turning occasionally, until well browned and cooked through.
  • 2 Meanwhile, make the Jambalaya by heating the oil in a large pan, fry the celery and sausage for 1-2 minutes. Add the rice and Perfect Shake Cajun Special Blend and fry for a further minute. Stir in the tomatoes, stock and Parsley.
  • 3 Bring to the boil and simmer gently for 15 minutes. Add the spring onions and prawns and cook for a further 5 minutes until the liquid has been absorbed and the rice is tender. Serve with the chicken.
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